Strawberry Cake Filling (Printable)

Fresh strawberries cooked with sugar, lemon and cornstarch into a glossy filling for cakes, cupcakes and pastries.

# What You Need:

01 - 2 cups fresh strawberries, hulled and diced

02 - 1/3 cup granulated sugar

03 - 1 tablespoon lemon juice

04 - 2 tablespoons cornstarch

05 - 1/4 cup water

06 - 1/2 teaspoon pure vanilla extract (optional)

01 - In a medium saucepan, combine diced strawberries, granulated sugar, and lemon juice. Stir to coat strawberries evenly.

02 - Set saucepan over medium heat and cook for 5 to 7 minutes, stirring occasionally, until strawberries release juices and begin to soften.

03 - In a small bowl, whisk cornstarch and water together until fully dissolved and smooth.

04 - Pour cornstarch slurry into saucepan, stirring constantly. Cook for 3 to 5 minutes, or until mixture is thickened and glossy.

05 - Remove from heat. Stir in vanilla extract, if desired.

06 - Allow filling to cool to room temperature. It will continue to thicken as it cools.

07 - Transfer cooled filling to an airtight container and refrigerate up to 5 days.

01 -

The filling is so fruity and lush, you’ll want to spread it over everything you bake.
It comes together quickly, relying on fresh strawberries and a pantry’s worth of super basic ingredients.

02 -

If you don’t dissolve the cornstarch completely, you could end up with tiny lumps no one enjoys.
Letting the filling cool fully isn’t just patience—it really does set the perfect cake-ready texture.

03 -

Mash or blend the cooked filling if you love a perfectly smooth texture.
Always taste before you use—sometimes those strawberries sneak in more tartness or sweetness than you expect.